DIY These Deviled Chicks for Easter

Traditional deviled eggs? Please. A few tweaks transform the classic appetizer into an adorable crowd-pleaser. Pro tip: Use a resealable plastic bag to pipe the filling.

Deviled Chicks

Prep Time: 35 minutes

Total Time: 50 minutes, plus chilling

Serves: 12

• 12 large eggs

• 1/2 cup mayonnaise

• 1/4 cup finely grated Parmesan cheese

• 2 teaspoons Dijon mustard

• 3 thin slices carrot

• 24 capers, blotted dry Dill sprigs, for garnish

1. In 4-quart saucepan, place eggs and enough water to cover. Heat to boiling on high, cover with lid; remove from heat. Let stand 12 minutes. Cool, then peel.

2. Trim bottoms of eggs so they stand upright. Cut off top third of eggs, reserving egg white tops. Gently remove yolks; place in med. bowl. Mash with mayonnaise, Parmesan and mustard until smooth. Transfer to quart-size resealable plastic bag.

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